Manufacture of food fats more particularly for the preparation of pastries and the like.



" run snares rntr PETER. ADAM SGHMITT, on HAMBURG, GERMANY.

MANUFACTURE OF FOOD FATS MORE PARTICULARLY FOR THE PREPARATION OFPASTRIES AND THE LIKE.

mower.

No Drawing.

To all whom it may concern:

Be it known that 1, PETER ADAM SCHMITT, a subject of the German Emperor,and residentof No. .51 Gr. Reichenstrasse ptr., Hamburg, Germany, haveinvented certain new and useful Improvements in or Relating to the'Manufacture of 'Food Fats More Particularly for the Preparation ofPastries and the like, of which the following is a s'pecifi cation. I

This invention relates to a process for are liable to be readilydecomposed thereby .with the formation of soap. Consequently inemploying the usual alkaline reactive" substances such as potash, bakingpowder, and the like, vegetable butter could hitherto not be used forbaking purpose because the baked articles owing to the soap generatedtherein are deficient in their taste or become uneatable. Even if yeastis used as a raising medium the vegetable powder is unsuitable for thepreparation of pastries because the dough is not sufficiently raised,

and does not remain consistent, but in the heat of the baking oven iscaused to flow apart.

Now according to the present inventionthe vegetable butter during itsproduction receives an addition of soluble albumen at a temperaturewhich precludes the coagulation thereof. The albumen may be addedto theemulsifying agent or to the mixture of the fats with water or milkduring or after emulsification. The result is that the butterSpecification of Letters Patent.

is entirel permeated with albumen which incloses t e fat particles andprotects them against the decomposing effects of alkalis. Moreover thealbumen forms an excellent binding medium adapted to hold together therising dough during the baking process and thus preventing the doughfrom falling apart and breaking down.

The margarin which is obtained from animal fats is more resistant toalkalis than vegetable butter and by its use for baking purpose a risingand remaining stationary of the dough is to some extent attainedfHowever, even margarin of" this kind may be rendered more suitable forbaking purpose if albumen isalso embodied therein.

The process may be carried into eflect for example in the followingmanner. The albumen is added at a temperature which prevents coagulationto the emulsifying agent used for binding the vegetable fats to the milkor water. If a solution of casein is employed as the emulsifying agent,an addition of about 20 parts of the'white of fresh eggs to about 100parts of the casein is made. Of this solution about 10 parts with about90 parts of the mixture of vegetable fat and milk or water are convertedinto butter.

For the purposes of this invention water is an equivalent of milk.

What I claim is Process of treating v etable fats in order to adapt themfor bafiig purposes, which consists in adding to mixture of thevegetable fats with milk a solution of casein and an albumen, at atemperature which precludes the coagulation of the albumen.

Signed by me at Hamburg, Germany, this 28th day of June 1913. 4

PETER'ADAM SCHMITT. Witnesses A GUST WENK, I Eimnsr H. L. MUMMENnorr.

I Patented July '7, 1914.

Application filed July 10, 1913. Serial No. 778,401.

